To get this lovely
golden colour, we used the knowledge from an ages old tradition
of noodle-making. To get the perfect balance of noodle thickness,
length, colour and flavour it took countless hours of trial and
error because we wanted it to be just right.
Depending on the
season, humidity and air temperature, we alter the ratio of water
and flour to ensure that you get your noodles al dente,
because thats the way noodles should be eaten. Why do Japanese
slurp their noodles? Because they want to eat the noodles quickly,
while they are still al dente.
